Black Bean Soup with Tequila Lime Shrimp
Serves 4
Here is what you need:
½ pound large shrimp, deveined and peeled with tails intact
2 cans black beach, rinsed and drained
2 cups chicken broth
1 onion, chopped
1 small red bell pepper, chopped
3 garlic cloves finely chopped
2 TBS chopped fresh cilantro, plus cilantro leaves for serving
3 TBS tequila
1 TBS lime juice
1 tsp ground chipotle , divided
1 tsp ground cumin
Olive oil
Kosher salt and freshly ground pepper
Tortilla chips and salsa for serving
Here is what you need to do:
Sauté peppers and onions in about a TBS of olive oil on medium-low until they are soft, about 5 minutes. Add garlic, cumin and ½ tsp chipotle, stirring constantly until fragrant. It’s about a minute.
Add in chicken broth, black beans and some salt and pepper. Bring to boil then reduce to a simmer. Cover and let sit.
In a glass bowl combine a couple of TBS of oil, ½ tsp chipotle and some salt. Add the shrimp and toss to coat. Set aside.
Remove a cup of soup from the pot and put in food processor or blender. Let it cool off a bit then blend until smooth. Add it back to the pot.
Heat a skillet to medium high and add the shrimp to the pan. Cook about a minute a side. Remove from heat add the tequila and toss to coat.
Remove shrimp from pan. To the soup pot add any liquid left in the pan along with lime juice and cilantro. Stir soup to combine.
Divide soup into bowls and top with shrimp and some cilantro leaves.
Serve with chips and salsa on the side. Let’s Eat!!